Editorial Board   Guest Author

Mr. Greenleaf

John Greenleaf

Global Head, Hilton Garden Inn

John Greenleaf proudly serves as global head of Hilton Garden Inn. In his role, Mr. Greenleaf is responsible for the strategic direction and vision of an award-winning brand that features more than 750 locations in 37 countries.

Since joining Hilton in 2011, Mr. Greenleaf has held several strategic brand management positions that leverage his strong expertise in developing, operating, marketing and growing hospitality brands. Most recently, Mr. Greenleaf served as global head of DoubleTree. He was responsible for overseeing the global Full Service Sales group and global Brand Program Management, Openings & Analytics team for Hilton Full Service Brands, which includes DoubleTree; Hilton Hotels & Resorts; and Curio by Hilton - A Collection of Unique Hotels.

Previous positions have included vice president of global brand performance support for the flagship Hilton Hotels & Resorts where he was responsible for leadership and direction of brand support operations for the brand's hotels around the world. Mr. Greenleaf began his career as vice president of global brand marketing for DoubleTree by Hilton where he oversaw a global brand repositioning in 2011, plus global advertising, visual identity, public relations, social media, online marketing, brand partnerships, and promotions and hotel marketing communications support.

Mr. Greenleaf earned a Master of Business Administration from The Amos Tuck School of Business at Dartmouth College and a bachelor's degree in economics from Dickinson College, graduating magna cum laude. He also studied at the University of St. Andrews in St. Andrews, Scotland.

Originally from Pennsylvania, Mr. Greenleaf enjoys classic cars, golf and spending quality time with his wife, Anne, and their two children.


Please visit http://www.hilton.com for more information.

Mr. Greenleaf can be contacted at 783-883-1000 or john.greenleaf@hilton.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.